Homemade ice cream sandwiches are surprisingly easy to make - using brownies instead of cookies keeps them soft and easy to eat, and delivers maximum chocolate flavour.
It’s a myth that preserves need to be made in large batches – with a basket of berries on hand, or a few that are starting to get too squishy to eat on their own, you can mix up a single jar of jam to keep in the fridge and dip into for a few weeks.
Strawberries make the ultimate summer ice cream – roasting them first coaxes out their juices, intensifying flavours for an even more spectacular scoop.
A giant cookie makes the perfect vehicle for berries in season; serve it in slices like a pizza – if you want to be fancier about it, call it a tart.
With just 3 ingredients, which I usually have on hand, these will be in my cookie rotation for years to come. They are slightly crunchy on the outside and satisfyingly chewy on the inside – I think best described they are the Italian cousin of a French Macaron.
This delicious fro-yo sherbet is mostly bananas, with added creaminess and flavour from whole milk yogurt.
With only 2 eggs and an abundance of lemons I just winged it — yep, I kind of made up the recipe!
Baking without gluten, eggs, milk, nuts, almond flour (which I love to bake with), also no corn or soy. Phew! That’s hard. However, I do love a kitchen challenge…
My daughter made a request yesterday for lemon bars, I had made them awhile back and they were such a huge hit that they were gone in one day. Only hitch was that I had no lemons...
This giant cookie ice cream cake is divine - easy to make, and just happens to be gluten-free!